Cheese is made on the farm in Stock Gaylard near Sturminster Newton using unpasteurised milk from their herd of freisian cows. The cheese was resurrected in 1984 after nearly 50 years. The milk is first skimmed with the cream made into butter.
The cheese has a nutty and creamy texture and because of its lower fat content, tends to crumble. Even when very blue the flavour is not strong and may be described as a tingle than a tang.
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